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Barley & bulgur chopped herb salad



  • 150g pearl barley
  • 150g bulgur wheat
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 3 white onions, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • ¼ tsp ground cloves
  • small bunch of parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch of dill
  • small bunch of mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ cucumber, finely chopped
  • 4 tomatoes, finely chopped
  • 2 lemons, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Bring a pan of water to the boil and add the barley. Cover and cook for 25 mins, or until tender. Meanwhile, pour boiling water over the bulgur wheat to just cover, and set aside.

  2. Heat 2 tbsp oil in a large frying pan and add the onions. Cook for 20-25 mins, stirring regularly, until golden and caramelised. Stir in the garlic and cloves for 30 secs.

  3. Drain the barley and bulgur well and tip into a bowl. Add the remaining oil, the onions, and plenty of seasoning. Mix well and chill until you’re ready to serve (up to 24 hrs ahead is fine, or at least 1 hr). Remove from the fridge 30 mins before you want to serve.

  4. Toss through the remaining ingredients and serve on a large platter or in a bowl.

Recipe from Good Food magazine, February 2017